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Author Topic: Sausage  (Read 87552 times)

Offline tubercle

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Re: Sausage
« Reply #180 on: July 07, 2012, 12:35:48 pm »
There is a NT about 20 miles from here. I have bought a lot of things there including a 8 x 12 trailer. They have good stuff for the price. I will be visiting to investigate the stuffer. Thanks.....
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Offline tubercle

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Re: Sausage
« Reply #181 on: July 15, 2012, 02:26:24 pm »
Well, well, well.

 Tubercle was reading the paper this morning and what gift did the sausage gods bring? A $20 off cupon from Northern Tool.

 The Tubercle is now the proud owner of of a 5lb verticle stuffer. ;D

Also ran by Academy Sports and picked up some natural hog casings. Made my last batch of bratwurst with the collegen ones but didn't care for them too much. >:(

Its on now....
Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

Offline euge

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Re: Sausage
« Reply #182 on: July 15, 2012, 03:30:31 pm »
Its on now....
I've been making about one batch a week since I started posting about it and see no reason to stop. What it boils down to is that sausage is the perfect meat delivery system. :D
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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Offline maxieboy

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Re: Sausage
« Reply #183 on: July 15, 2012, 04:27:43 pm »
Well, well, well.

 Tubercle was reading the paper this morning and what gift did the sausage gods bring? A $20 off cupon from Northern Tool.

 The Tubercle is now the proud owner of of a 5lb verticle stuffer. ;D

Also ran by Academy Sports and picked up some natural hog casings. Made my last batch of bratwurst with the collegen ones but didn't care for them too much. >:(

Its on now....

Nice. As soon as I can get this BRD under control  8), a vertical stuffer is next...
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Offline 1vertical

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Re: Sausage
« Reply #184 on: July 15, 2012, 04:51:16 pm »
Well, well, well.
  5lb verticle stuffer.
Its on now....
You ain't stuffin me with 5 lbs of anything!!!   ;D
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Offline tubercle

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Re: Sausage
« Reply #185 on: July 15, 2012, 06:05:57 pm »
Well, well, well.
  5lb verticle stuffer.
Its on now....
You ain't stuffin me with 5 lbs of anything!!!   ;D

5lb verticle stuffer does sound like something that could cause leg cramps after a few minutes ;D ;D ;D

Maybe we should start calling them meat injectors casing stuffers something else to keep our minds on track so the thread doesn't get locked ::)
Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

Offline phillamb168

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Re: Sausage
« Reply #186 on: July 16, 2012, 01:34:33 am »
Mechanized piston-based protein portability enabler
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Offline tubercle

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Re: Sausage
« Reply #187 on: July 17, 2012, 07:25:54 pm »
Made bratwurst with my new Mechanized piston-based protein portability enabler (MPBPPE) and natural casings.

 Oh! Yes.

 Anyone that has any idea that they may make sausage one day go ahead and get a MPBPPE.

 Yes, you can stuff sausage with out it. You can also crush barley with a rock....js.
Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

Offline 1vertical

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Re: Sausage
« Reply #188 on: July 17, 2012, 10:32:31 pm »
Made bratwurst with my new Mechanized piston-based non horizontally oriented  protein portability enabler (MPBPPE)MPBPNHOPPE and natural casings.

 Oh! Yes.

 Anyone that has any idea that they may make sausage one day go ahead and get a MPBPNHOPPE.

 Yes, you can stuff sausage with out it. You can also crush barley with a rock....js.
There fixed it fer ya
I would like to think that ah had sumthin to do with that.  ::)  :o
« Last Edit: July 17, 2012, 11:12:02 pm by 1vertical »
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline tubercle

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Re: Sausage
« Reply #189 on: July 17, 2012, 11:18:35 pm »
Made bratwurst with my new Mechanized piston-based non horizontally oriented  protein portability enabler (MPBPPE)MPBPNHOPPE and natural casings.

 Oh! Yes.

 Anyone that has any idea that they may make sausage one day go ahead and get a MPBPNHOPPE.

 Yes, you can stuff sausage with out it. You can also crush barley with a rock....js.
There fixed it fer ya
I would like to think that ah had sumthin to do with that.  ::)  :o

Thanks 1v :D I can always count on you. BTW...here is the spice mix I used for the brats. Could used a little more heat next time and maybe some bay leaf.


5 lb batch
1-tbsp ground coriander
1-tbsp ground sage
1-tsp paprika
1-tsp cayenne pepper
2-tsp dried rosemary
1-tbsp dry mustard
1-tsp pepper
1-tsp nutmeg
4-tsp salt
Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee

Offline euge

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Re: Sausage
« Reply #190 on: July 17, 2012, 11:44:30 pm »
I have not made brats yet even though they are a favorite. Did you make an emulsified forcemeat? A little intimidating to do...
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline 1vertical

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Re: Sausage
« Reply #191 on: July 17, 2012, 11:50:38 pm »
I have not made brats yet even though they are a favorite. Did you make an emulsified forcemeat? A little intimidating to do...
now yer gonna get this thread locked
A fine is a tax for doing wrong. A tax is a fine for doing well.

Offline euge

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Re: Sausage
« Reply #192 on: July 17, 2012, 11:52:48 pm »
I have not made brats yet even though they are a favorite. Did you make an emulsified forcemeat? A little intimidating to do...
now yer gonna get this thread locked

If cap ain't gonna post someone's got to do it. ;)
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline phillamb168

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Re: Sausage
« Reply #193 on: July 18, 2012, 03:50:25 am »
I'm on twitter: phillamb168
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morticaixavier for governing committee!

Offline tubercle

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Re: Sausage
« Reply #194 on: July 18, 2012, 06:24:46 pm »
I have not made brats yet even though they are a favorite. Did you make an emulsified forcemeat? A little intimidating to do...

I don't think I did the emulsified forcemeat thing. I ground through the medimum plate , made a slurry of the spices and water, and mixed by hand for about 5 minutes. I ended up adding about a cup and a half of water during the mixing until it "looked right".

 Blanched for about 10 minutes before frying in olive oil.
Sweet Caroline where the Sun rises over the deep blue sea and sets somewhere beyond Tennessee